How to cook delicious rice and egg pies according to a recipe with photos

8 servings

1 hour 50 minutes

260 kcal

5/5 (1)

The filling for pies with rice and egg is a real pie classic. And if you add green onions to this tasty combination, it will be simply impossible to resist the ruddy beauties.

I make pies with rice, egg and onion, both fried and baked in the oven. The last option is lower in calories, so I recommend it to those who are watching their figure.

Well, fried pies are undoubtedly the best choice for everyone, and especially for men, as a hearty snack. I invite you to evaluate my simple recipe and please yourself and your family.

Recipe for baked pies with rice, onion and egg

Tips for choosing products

• The more eggs in the filling, the tastier the pies are - so you shouldn’t skimp on eggs. To ensure their quality, without breaking them, place the egg in a deep bowl of cold water. If it remains at the bottom, it means it’s fresh. And if it floats to the surface, you can safely throw it away. This egg has spoiled and should not be consumed. When purchasing, always pay attention to the expiration date of eggs - it is indicated on the packaging.
• Any rice is suitable for the filling, except, perhaps, steamed. The filling with it will be useful, but very dry and too crumbly. But you can take brown and brown rice - it is not only tasty, but also healthy.
• Choose fresh green onions, with dark green feathers and a strong white bulb. Its stems should be smooth and undamaged.

Did you know? You can sprout green onions at home by placing the onion upside down in a jar of water.

Kitchen appliances and utensils: scales; baking tray; 2 bowls; shoulder blade; culinary brush; board; knife; pot; sieve.

Ingredients

Step-by-step preparation

Preparing the dough

1. Heat a glass of water and milk each to a temperature of 35-40 degrees and mix them in a bowl.

2. Crumble 40 grams of yeast into the liquid, add a tablespoon of sugar and teaspoon salt, 2 tablespoons of vegetable oil and mix everything.

3. Gradually add a kilogram of sifted flour, leaving a little for dusting.

4. Mix the dough. It should become homogeneous, soft, but not stick to your hands. You may need more or less flour, check the consistency of the dough.

5. Grease a bowl with oil and place the dough in it. Leave to ferment for an hour.

Preparing the filling

1. We sort and wash 100 grams of rice, fill it with a glass of water and boil until tender in salted water. The rice should absorb all the liquid. Add 100 grams of butter to the hot rice (so that the filling is not dry) and cool it.
2. Hard boil 10 eggs. You need to cook for 10-12 minutes. If you cook less, the eggs will have a runny yolk; if you cook more, the yolk will begin to darken. Once cooked, drain the water and fill with cold water. This is necessary to make the eggs easier to peel.
3. We clean them and cut them finely into cubes.

4. Wash and finely chop a bunch of green onions (use the amount of onion at your discretion).

5. In a bowl, mix cooled rice, chopped eggs and onion. Mix and taste. If necessary, add a little salt and pepper.

Forming and baking pies

1. If the dough has increased in size by 2-3 times, you can knead it and take it to work. Divide it into pieces the size of a chicken egg.

2. Sprinkle the table with flour and roll out portions of dough on it, giving them an elongated shape.
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3. Place the filling in the middle of the dough piece and pinch the edges well. I add more filling. You can do this too, but make sure that the edges stick together and the pie does not tear. You can pinch it with a boat, you can form round pies or in the shape of a triangle.

4. Place the pies on a baking sheet and wait 20 minutes for them to rise.

5. Lightly beat the egg with a fork and brush the pies with it just before baking.

6. Place our products in a preheated oven for 10-15 minutes until browned. We set the temperature to 180-200 degrees.
7. Cover the finished pies with a towel for 5 minutes until they become soft.

What are pies served with: Served with salads, first courses, broths instead of bread. The pies are eaten as an independent dish with various drinks, for example, tomato juice or kefir.

Recipe video

See how to knead yeast dough and how to form pies correctly. A video will help you figure this out.

Cooking tips

• In addition to the above products, you can add chopped parsley or dill to the filling. You can also completely replace onions with it if you don’t like them.
• To prevent the dough from sticking to your hands, table and rolling pin, sprinkle them with flour or grease them with vegetable oil.
• Pies can be sprinkled with white or black sesame seeds before baking.

Baked in the oven

Pies baked in the oven are a healthier food than those fried in oil, although the latter are certainly tastier. To form pies with rice and eggs baked in the oven, divide the dough into small lumps, rolling each into a circle about one centimeter thick. Place the filling in the center of each circle with a tablespoon, making sure that it does not fall on the edges, which must be brought closer to each other and pinched, pressing lightly with your fingers.

Fold the corners of the edges down a little and place the pies on a baking sheet with the seam down, at a short distance from each other, so that the pies that are still suitable do not stick together. Proofing time is about ten to fifteen minutes, then brush the top of the pies with beaten egg and place in the oven. Temperature: 200 degrees, bake pies with rice and eggs for about 20 minutes.

Recipe for fried pies with rice, onion and egg

Cooking time: 1 hour 40 minutes. Number of servings: 8. Calories: 287 kcal. Kitchen appliances and utensils: scales; deep frying pan; 2 bowls; shoulder blade; board; knife; pot; sieve.

Ingredients

Step-by-step preparation

1. For the dough, mix half a liter of warm water, a pack of dry yeast, 2 tablespoons of sugar, a teaspoon of salt and 30 grams of melted butter. Add 4-4.5 cups of sifted flour and knead the dough. It should be of a “weaker” – softer and more tender – consistency than for baked pies. Let the dough ferment for an hour.

2. For the filling, boil 100 grams of rice in a glass of salted water until tender.
3. Add 10 hard-boiled and diced eggs.

4. Mix, add a finely chopped bunch of green onions.

5. Chop the onion finely and lightly fry in vegetable oil.
6. Add it to the filling and mix everything well. If necessary, add salt and pepper to taste.
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7. Lubricate your hands and table with vegetable oil. Divide the dough into pieces and roll them into balls.

8. Roll out each ball with a rolling pin or flatten it with your hands to a thickness of about 0.5 cm.

9. Add the filling and pinch the pie with a boat.

10. Turn the pies over, seam side down, and leave for a while until they fit.

11. Heat a frying pan with vegetable oil. You need to pour enough of it so that the pies are half immersed in the oil.

12. Fry on both sides in turn until done.

13. To get rid of excess oil, place the finished pies on napkins. Now you can eat them. Bon appetit!

Recipe video

This video will reveal all the secrets of fried pies to you. Watch it and you won't regret it.

Preparing the filling

1. Boil the eggs until hard and immediately put them in cold water - then it will be easier to peel them - the shells will be easy to remove.
2. Boil rice in a large amount of water, drain the water and add new boiling water.
3. Cook until the grains are ready, and then drain in a colander and rinse with running warm water, removing any remaining mucus inherent in rice porridge and grease with butter.
4. Finely chop the green onion feathers, also chop the dill, chop the boiled eggs into medium-sized pieces (do not crush them too much).
5. Mix the greens, rice and eggs, season with salt, mix thoroughly with a spoon until the greens are evenly distributed throughout the rice-egg mixture.
6. If desired, you can lightly sprinkle with ground black pepper.

Other cooking options

Not only milk is suitable as a liquid; you can also prepare dough for pies with yeast on kefir. Prepare -fried pies with meat - and with other fillings, for example, pies with mushrooms. These products are good both warm and cold.

I am sure: now you know how to knead dough for pies and many other secrets of yeast dough for pies. Write in the comments about your results of preparing these delicious dough products. I will also be grateful for your “signature” recipes for pies. May everything be delicious for you!